Iceberg Babies®
Cool Cucumber
Avocado Soup


8 servings


  • 8 Garden Hearts® Iceberg Babies®
  • 3 avocados, peeled and chopped
  • 2 European cucumbers, unpeeled and chopped
  • 1 cup chicken stock
  • 1 cup cream or half-and-half
  • 4 tbsps chives, finely chopped
  • 2 cups sour cream
  • 4 tbsps lemon juice
  • salt & pepper to taste


  • 8cucumber slices
  • 1/2 cupsour cream
  • 1/2 cupchives, finely chopped
  • caviar


  1. Puree avocados and cucumbers in a food processor or blender until smooth. Add chicken stock, cream or half-and-half, and chives; blend.
  2. Add sour cream and lemon juice; blend again. Add salt and pepper to taste; blend one last time to distribute flavors.
  3. Chill in refrigerator for at least 45 minutes.
  4. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely. Cut off the cap of the lettuce, approximately one inch, and scoop out the center to create a bowl.
  5. Finely chop the cap and the lettuce removed from the center; place on the service plate. Place the Iceberg Babies® bowl level on the lettuce and fill to the rim with chilled soup. Garnish each serving with a sliced cucumber topped with a dollop of sour cream and caviar of your choice. Sprinkle with chives

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA